Honey Garlic Shrimp & Quinoa Bowl
This Honey Garlic Shrimp & Quinoa Bowl is a flavorful and protein-rich meal packed with juicy shrimp, fluffy quinoa, and crisp vegetables, all coated in a delicious honey-garlic sauce. It's a quick, easy, and healthy lunch option that’s perfect for meal prep or a fresh, homemade dish.
Equipment
- Medium saucepan
- Large skillet or wok
- Cutting board & knife
- Mixing bowls
- Whisk
Ingredients
For the Bowl:
- ½ cup quinoa rinsed
- 1 cup water
- ½ pound (225g) shrimp peeled & deveined
- ½ teaspoon olive oil
- 1 cup broccoli florets
- ½ cup red bell pepper sliced
- ½ cup carrot julienned
- 1 tablespoon green onions chopped
- 1 teaspoon sesame seeds for garnish (optional)
For the Honey Garlic Sauce:
- 2 tablespoons honey
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 2 cloves garlic minced
- 1 teaspoon ginger grated
- ½ teaspoon sesame oil
- ½ teaspoon cornstarch (optional, for thickening)
Instructions
Cook the Quinoa:
- In a medium saucepan, bring 1 cup water to a boil.
- Add rinsed quinoa, reduce heat, cover, and simmer for 12-15 minutes until the water is absorbed.
- Remove from heat and fluff with a fork.
Make the Honey Garlic Sauce:
- In a small bowl, whisk together honey, soy sauce, garlic, ginger, and sesame oil.
- For a thicker sauce, mix ½ teaspoon cornstarch with 1 tablespoon water, then add it to the sauce.
Cook the Shrimp:
- Heat ½ teaspoon olive oil in a large skillet or wok over medium-high heat.
- Add shrimp and cook for 1-2 minutes per side until pink and opaque.
- Pour in the honey garlic sauce and cook for another 1-2 minutes until the shrimp is coated and caramelized.
- Remove from heat.
Sauté the Vegetables:
- In the same skillet, add a little more olive oil if needed.
- Sauté broccoli, red bell pepper, and carrots for 3-4 minutes until slightly tender but still crisp.
Assemble the Bowl:
- Divide quinoa into two bowls as the base.
- Top with shrimp, sautéed vegetables, and chopped green onions.
- Garnish with sesame seeds, if desired.
Serve & Enjoy:
- Serve immediately or refrigerate for up to 2 days.